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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by bjc113 on Today at 11:02:20 AM »
bjc113,

Very nice job. Is this Mike's recipe that you used?

Reply 1199 at https://www.pizzamaking.com/forum/index.php?topic=8093.msg396642#msg396642

Peter

Thanks Peter

Yes, that's the one
2
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Pete-zza on Today at 11:00:48 AM »
Hey all, been a while!

Made 2 last night - 16" plain cheese, 17" pepperoni.  Essen1's 5 hour dough.  It's a fantastic emergency dough
bjc113,

Very nice job. Is this Mike's recipe that you used?

Reply 1199 at https://www.pizzamaking.com/forum/index.php?topic=8093.msg396642#msg396642

Peter
3
Neapolitan Style / Re: SD starter vs. little yeast
« Last post by Pizzaman143 on Today at 10:55:57 AM »
Scott/ Craig: keeping other all conditions equal, how would a poolish or biga, from a scientific perspective, be any different in flavor than just making one dough using Ischia starter at 3% and letting it ferment for 24 hours? If you put a small amount (2%?) of Ischia in a poolish or biga, let it ferment 24 hours, then incorporate the poolish or biga in the final dough, arenít the poolish and biga essentially a refreshed Ischia starter that has been fermented for 24 hours since you are just mixing the small amount of Ischia starter with only flour and water, same as you would when refreshing the Ischia starter/criscito/ mother dough? If they are differenf, how so, and how does the flavors compare of biga vs. poolish vs. putting Ischia sourdough directly in one final dough at 3%?
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Neapolitan Style / Re: SD starter vs. little yeast
« Last post by mitchjg on Today at 10:53:36 AM »
I don't know anything about sourdough starters but a bit about working with fresh yeast.  IMO the amount of yeast used needs to take into account the temperature, hydration, salt level, age of yeast, etc.  This of course makes it very difficult to give an authorative answer of how many percent to use for a recipie.  Many pizzaioli state that it might even vary daily, so my guess it's that it's question of experience to know exactly how much to use...

I've found this calculator to be very useful to get a good starting point: http://www.mightypizzaoven.com/bakers-percentage-calculator/

That baker's percentage calculator does nothing to suggest how much yeast to use.  It is not designed for that.  It is designed to translate your desired baker's percentages into amounts to use.  Similar to the dough calculators on this website:

https://www.pizzamaking.com/dough-tools.html

For initial (your results will vary) guidance on how much yeast to use under different conditions of time and temperature (and yeast type), see here:

https://www.pizzamaking.com/forum/index.php?topic=26831.0
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Neapolitan Style / Re: SD starter vs. little yeast
« Last post by Pizzaman143 on Today at 10:46:09 AM »
Craig: when comparing a sourdough starter that is 20 years old versus the Ischia which is supposedly many more years old (over 100?), will the Ischia have much better flavor? Will the older starter always have better flavor? Isnít there a maximum amount of bacterial growth for the starter- so the 20 year old starter would have the same amount of bacteria as the ischia starter? I know there are other factors in the starters besides the AMOUNT of bacteria that could affect flavor, such as type of bacteria- and Iím assuming over time the bacteria would undergo mutation which also affects flavor development?
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by bjc113 on Today at 10:37:32 AM »
Hey all, been a while!

Made 2 last night - 16" plain cheese, 17" pepperoni.  Essen1's 5 hour dough.  It's a fantastic emergency dough

7
Neapolitan Style / Re: SD starter vs. little yeast
« Last post by scott r on Today at 10:32:38 AM »
A poolish or biga does wonders for flavor and texture without involving wild yeast.   A straight dough will never attain as much flavor as wild yeast or a preferment.   Believe me i have tried!
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Pizzeria & Restaurant Reviews / Out of the way Pizza joints ...
« Last post by Rainier42 on Today at 10:20:18 AM »
As I am sure you all do, whenever I travel I am always on the lookout for great pizza.  It is always a joy, and a surprise, when I find it in some corner of the country where my expectations were low.  Two of my favorite are Flatbread Company in North Conway, NH and Pies and Pints in Fayetteville, WV.  Have any of you ever been to these?  What are your out of the way pizza joints?
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Neapolitan Style / Re: SD starter vs. little yeast
« Last post by amolapizza on Today at 10:17:35 AM »
I don't know anything about sourdough starters but a bit about working with fresh yeast.  IMO the amount of yeast used needs to take into account the temperature, hydration, salt level, age of yeast, etc.  This of course makes it very difficult to give an authorative answer of how many percent to use for a recipie.  Many pizzaioli state that it might even vary daily, so my guess it's that it's question of experience to know exactly how much to use...

I've found this calculator to be very useful to get a good starting point: http://www.mightypizzaoven.com/bakers-percentage-calculator/
10
Neapolitan Style / Re: SD starter vs. little yeast
« Last post by TXCraig1 on Today at 10:14:43 AM »
Can the pizza made using very little fresh yeast ... have as much bacterial development as the Ischia sourdough when both are fermented at room temp for 24 hours?

No. With even a tiny amount of starter, you are adding orders of magnitude more bacteria than those naturally present in the flour and fresh yeast.
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